25 Oct

Cassava Cake

Posted by: Tanya  /  Category: Dessert Recipes

Ingredients

  • 2 packs grated cassava (about 2 lbs total weight)
  • 1 can coconut milk
  • ½ can evaporated milk
  • 2 pieces raw egg
  • ¼ cup butter, melted
  • 6 tbsp cheese, grated
  • ½ cup condensed milk
  • 14 tbsp sugar

Topping:

  • 1 can coconut milk
  • 2 tbsp sugar
  • ½ cup condensed milk
  • 2 tbsp flour
  • 2 tbsp cheese, grated
  • 1 piece raw egg

Instructions

  1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
  2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
  3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
  4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.

Preparing the Topping:

  1. Combine the sugar and flour and put-in the heated saucepan.
  2. Pour-in the condensed milk then mix thouroughly.
  3. Add the cheese while stirring constantly.
  4. Pour the coconut milk and stir constantly for 10 minutes
  5. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
  6. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
  7. Glaze the topping with the egg white (you may use a basting brush for this step)
  8. Broil the Cassava cake until color turns light brown.
  9. Garnish with grated cheese and serve. Share and enjoy!

7 Responses to “Cassava Cake”

  1. Pamette Ronquillo Says:
    November 2nd, 2009 at 11:04 pm

    I want a soft kind of cassava cake

  2. Cassava | Kumain.com Says:
    November 25th, 2009 at 9:09 pm

    [...] Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived. Being a popular dessert, different recipe versions are available for Cassava Cake. [...]

  3. LISA Says:
    December 5th, 2009 at 11:42 pm

    i DON’T UNDERSTAND WHY IN EVERY RECIPE OF THIS DESSERT THEY DIDN’T EVEN MENTION THE IMPORTANT THING IN THIS DISH IS THAT YOU HAVE TO EXTRACT OR PRESS THE CASSAVA OTHERWISE IT WILL BE VERY BITTER IN TASTE ,ISN’T IT! duh!

  4. Ian Says:
    December 23rd, 2009 at 6:58 pm

    A grocery customer of mine gave me a Cassava Cake. It is in a foil pan. Do I bake it for an hour at 350?

  5. Maurice Says:
    December 29th, 2009 at 6:41 am

    Thanks a lot Lisa for mentioning this. True, one has to extract the sap of the grated cassava.

  6. Cherry Says:
    December 30th, 2009 at 11:15 pm

    First of all, I want to thank Tanya for this awesome cassava cake recipe! This was quite easily done for the reason that I didn’t have to shell,wash,peel,soak,dry and grate the cassava because it’s up for grabs in the supermarket. Thanks a lot for specifically stating that I would need 2 PACKS GRATED CASSAVA. That way I understood that they were the processed ones. No sweats!duh!

  7. ivy Says:
    January 16th, 2010 at 9:38 am

    haller…of course if you will grate the cassava yourself you have to squeeze it but of course we do usually get the ready to bake cassava in the grocery store…seldom are those doing the conventional ones if so,they arent stupid not to know what to do…

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Do you have a better Cassava Cake recipe?